Research Catalog
Charcuterie : the craft of salting, smoking, and curing
- Title
- Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.
- Author
- Ruhlman, Michael, 1963-
- Publication
- New York : W.W. Norton & Company, [2013]
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFF 13-1513 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Polcyn, Brian.
- Description
- 320 pages : illustrations; 27 cm
- Summary
- In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
- Subjects
- Genre/Form
- Cookbooks.
- Bibliography (note)
- Includes bibliographical references and index.
- Call Number
- JFF 13-1513
- ISBN
- 9780393240054 (hbk.)
- 0393240053 (hbk.)
- LCCN
- 2013019905
- OCLC
- 844245453
- Author
- Ruhlman, Michael, 1963-
- Title
- Charcuterie : the craft of salting, smoking, and curing / Michael Ruhlman and Brian Polcyn ; illustrations by Yevgeniy Solovyev.
- Publisher
- New York : W.W. Norton & Company, [2013]
- Edition
- Revised and updated.
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Bibliography
- Includes bibliographical references and index.
- Added Author
- Polcyn, Brian.
- Research Call Number
- JFF 13-1513